Otah-Otah (Grilled Fish Cake) | Don Signature Crab - Singapore Food Guide

Ingredients

• 400 g Spanish mackerel (tenggiri) or firm white fish, skin and bones removed, roughly chopped
• 100 g peeled prawns (optional, for sweetness and bind)
• 2 tbsp tamarind water or 1 tbsp lime juice (for brightness)
• 4–6 fresh bird’s eye chillies (adjust to taste) or 2 tbsp dried red chilli soaked and drained
• 4 shallots, roughly chopped
• 3 cloves garlic
• 1 stalk lemongrass (white part only), sliced, tough outer layers removed
• 1 cm fresh turmeric or 1 tsp ground turmeric
• 1 tsp belachan (shrimp paste), toasted lightly
• 20 g candlenuts or 1 tbsp roasted peanuts (for creaminess) — optional
• 2 tbsp tapioca starch (or sago starch) for bounce
• 50 ml coconut milk (full fat) for richness
• 1 tsp palm sugar or light brown sugar
• 1 tsp fine salt (adjust to taste) and 1/2 tsp white pepper
• 4–6 large banana leaf sheets, wiped and softened over flame or hot water
• 2 tbsp neutral oil (for brushing before grilling)
• Fresh kaffir lime leaves or 1 tbsp finely chopped coriander (daun ketumbar) for folding into paste
• Optional: aluminium foil if banana leaf unavailable